Chicken & Sweetcorn Soup

Stephen_Leak

This one doesn't need a slow cooker.

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

1 egg
1 chicken breast (either fresh or leftover from a roasted chicken)
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
200g (½ a 400g tin) of creamed sweet corn
500ml of water
1 chicken stock cube
Ground pepper to taste

METHOD

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

If you are using a fresh chicken breast, cut it into very thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes until it is cooked thoroughly. Stir frequently to stop it sticking.

If you are using a leftover roasted chicken breast, tear it into very thin strips.

Put the chicken and sweet corn into a saucepan on a medium heat. Add the water and the stock cube. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

For the thick version of this soup, add ½ a tablespoon of cornflour mixed with a little water towards the end of the cooking.

For Creamed Sweet Corn Soup, omit the chicken and use a vegetable stock cube instead of the chicken one.

Pink.

Hi Benson,

There's an earlier thread with lots of chicken and sweetcorn recipes that should help so I've added your post to it.

This thread may help too:

Adapting soup recipes to slow cooker?

Pink

jovichick123

Hi all

Just wondered if anyone has a foolproof recipe for chicken and sweetcorn soup they would like to share? Am just making stock from yesterdays roast at the moment and thought I could probably get away with a batch of chicken and sweetcorn as well as a batch of chicken and veg...

Many thanks,

x

Penelope_Penguin

jovichick123 wrote: »

Just wondered if anyone has a foolproof recipe for chicken and sweetcorn soup they would like to share?

We have a whole thread - I'll add your post so that you can browse the recipes

Penny. x

Paulie'sGirl

Hi all,

Just thought I would bump this, since I've just made a pan of it for OH.

Since posting my recipe I've been experimenting a little, and have started putting cooked noodles in the bottom of the soup bowl before adding the soup. It makes a hearty meal out of a delicate soup.

This is a good one for those few shreds of chicken left on the carcass after rubber chicken. If you make the stock from the carcass, they become part of the dish by default!

Enjoy!!

PGxx

TheGnomeAtHome

Chicken and sweetcorn soup is possibly the most popular Chinese soup available from takeaways. You can usually find this in any takeaway. It is easy and very quick to make.
2 oz cooked chicken breast
16 fluid oz chicken stock
2 oz sweetcorn
1 tbsps light soy sauce
1 large beaten egg
2 teaspoons cornflour
1 tbsp water
1tsp Sugar
1tsp MSG
1tsp Sesame Oil
Add the sesame oil to a hot wok. Shred the chicken and add to wok along with the sweetcorn. Add the chicken stock to the wok. Add the soy sauce. Next mix your cornflour and water and add to the soup to thicken (continually stir the soup while adding the cornflour and water, until the soup has thickened). Add the beaten egg to the stock and stir gently so the egg cooks in strands. Season with plenty of salt and pepper, MSG and the sugar Serve into individual bowls immediately
Note: Many takeaways omit the egg altogether. It is up to you which you prefer